Springtime, I can feel it. Although it’s still cold and I wouldn’t count out a day or two of snow, it still feels like the weight is lifting. The sun is a little brighter, it’s lighter later, and I’m craving color. These bright purple potatoes aren’t just pretty, their vivid color means they pack a mean antioxidant punch. When you roast and smash them, they get the crispiest texture that will quell any french fry cravings (if you have any, I do).
And this dukkah, which i’ve been putting on nearly everything, is the perfect pairing. Try it with nearly any nut or seed – pistachio or pine nuts would be amazing swaps. Serve immediately (crispy things don’t store well) and share with a crowd – they won’t last long.
For another unique way to use potatoes, check out these truffles and find the recipe here.